Vegetarian Special Recipe
Herbed Zucchini & Rigatoni - Roasted Zucchini, Red Onions, Peas, Garlic, Herbed Yogurt Cream Sauce, Basil, Pecorino, Feta & Lemon Zest
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 425°F (220°C). Chop the zucchini and red onion into bite-sized pieces. Place them on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
- 2
Roast the Vegetables
Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.
- 3
Cook the Pasta
While the vegetables roast, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 4
Prepare the Herbed Yogurt Sauce
In a bowl, mix the yogurt with chopped fresh basil, lemon zest, salt, and black pepper. Adjust seasoning to taste.
- 5
Combine Ingredients
In a large mixing bowl, combine the cooked rigatoni, roasted zucchini, red onions, and frozen peas. Add the herbed yogurt sauce and toss gently to combine.
- 6
Serve
Plate the pasta mixture and top with crumbled feta and grated pecorino cheese. Garnish with additional basil if desired.
